Sofrito Vegetable Bean Skillet

• 120 g, drained and rinsed — Canned white beans, drained and rinsed
• 100 g, drained and rinsed — Canned chickpeas, drained and rinsed
• 150 g, cut into 1 cm dice — Raw baby potatoes
• 75 g, finely diced — Raw red bell pepper
• 100 g, quartered — Raw cherry tomatoes
• 2 cups (60 g) — Raw baby spinach
• 2 tsp (9 g), divided — Extra-virgin olive oil
• 2 tsp (5.6 g), finely grated — Raw garlic
• 1/2 tsp (1.2 g) — Onion powder
• 1/2 tsp (1.2 g) — Smoked paprika
• 1 tsp (1 g) — Dried oregano leaves
• 1 tbsp (15 g) — Fresh lemon juice

Method

1. 1Prepare the beans, potatoes, and produceDrain and rinse the white beans and chickpeas.Look for: The ingredients are fully prepared and ready for the next action.
2. 2Pat them dryPat them dry. Cut the potatoes into 1 cm dice, finely dice the red pepper, quarter the tomatoes, and keep the spinach ready beside the stove.Look for: The beans are well drained, the red pepper and tomatoes are evenly cut, and the potatoes are in small 1 cm pieces for even cooking.Safety: Use a stable cutting board, keep fingertips tucked while cutting, and rinse canned beans under clean running water.
3. 3Brown the potatoesHeat 1 tsp of the olive oil in a medium nonstick skillet over medium heat. Add the potatoes in one layer.Look for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Open the lid away from your face so trapped steam escapes safely, and keep the skillet handle turned inward.
4. 4Cook for 10 to 12 minutesCook for 10 to 12 minutes, turning every 2 to 3 minutes and covering for the final 4 minutes, until browned and nearly tender.12 minLook for: The potato cubes are browned on several sides and a paring knife slides through their centers with only slight resistance.
5. 5Build the quick sofritoPush the potatoes to the edge, add the remaining 1 tsp olive oil and the red pepper, and cook for 3 minutes.3 minLook for: This cooking stage is complete and the food is ready for the next action.Safety: Reduce the heat if the garlic darkens quickly, because scorched garlic and spices become bitter.
6. 6Add the tomatoesAdd the tomatoes, garlic, onion powder, smoked paprika, and oregano; cook for 4 to 5 minutes, stirring and pressing the tomatoes until they form a chunky sofrito-style sauce.5 minLook for: The pepper is tender-crisp, the tomatoes have collapsed into a chunky sauce, and the garlic and spices smell fragrant but not scorched.
7. 7Simmer the beans and finishFold in the white beans and chickpeas and cook for 4 minutes until steaming hot. Add the spinach in two additions and stir for 1 to 2 minutes until wilted.4 minLook for: The mixture is even and ready for the next action, with no dry pockets.Safety: Refrigerate leftovers within 2 hours and reheat them until steaming hot throughout.
8. 8Turn off the heatTurn off the heat, stir in all of the lemon juice, and rest for 2 minutes before serving the full skillet portion.2 minLook for: Both beans are steaming hot, the spinach is fully wilted, the potatoes are tender, and the sauce coats every component without excess liquid.